I was just reading an article that the USDA has changed the minimal safe internal temperature for pork from 160 degrees Farenheit to 145 degrees Farenheit.

Now, I realize that we cook our butts until they reach 190-200, so this may not affect the way we cook it.

However, my questions are:

Will the judges take points off if someone turns in a juicy medium rare Pork dish in a comp?

Will they even attempt to eat it and judge it or will they disqualify it completely?

Do we even want to cook it to that temp or should all follow the standard of 190-200 that most have been doing already?

I would like to hear everyone's thoughts.

BTW, I had a great time this past weekend as a newcomer helping out at the Bakobbq. This was the first competition that I have attended and it definitely made a good impression on my family and I. I met a lot of great people and everyone was very friendly. I look forward to the next one I attend.

We cook pork shoulder/butt to a temp that is above 190 to make it tender. Food safety and minimum safe temperatures are not really at play with this cut of meat. Anything below this point will probably be tough and chewy. This is because the shoulder/butt has a lot of connective tissues and we cook the meat to the point where all that has broken down and the meat is very tender.

The lowering of the safe temp for pork is more relevant in the context of loin cuts, which are already tender and just need to be cooked. Chops and tenderloin, for example are now deemed 'safe' to eat at 145 degrees by the USDA...although most of us who have been cooking them for years already knew this and enjoy the cuts with a little pink in the middle.

Gotcha Adam, I didn't know of the reason just that we did it. Thank you for the good info and insite into the prodecure. I have seen those tissues and they don't look appetizing. So, what do you cook yours to? I have seen people say anything from 185-205.

I tend to cook by "feel" rather than an exact temp. I find the low 190s is best for slices and 195+ is better for pulled/chunked. The actual temp may vary, but I have a pretty good feel for when the meat is "done". How easily my temp probe slides into the meat is the best indicator to me.